Buckwheat Crepes with Wild Mushrooms and Gruyere

• 3/4 cup buckwheat flour
• 2 large eggs, beaten
• 1 1/3 cups milk
• 1 tablespoon extra-virgin olive oil, plus more for brushing
• 2 medium shallots, thinly sliced
• 16 ounces mixed wild mushrooms, thinly sliced
• Sea salt
• 2 large garlic cloves, minced
• 1/4 cup white wine
• 2 cups coarsely grated Gruyere cheese

1. In a medium bowl, whisk the buckwheat flour with the eggs and half of the milk until lump-free.
2. Add the remaining milk and whisk until smooth.
3. Refrigerate the batter for 20 minutes.
4. Meanwhile, in a large nonstick skillet, heat the 1 tablespoon of oil.
5. Add the shallots and cook over moderately high heat until soft, about 2 minutes.
6. Add the mushrooms, season with salt and cook until tender, about 4 minutes.
7. Add the garlic and cook 1 minute longer.
8. Add the wine, scraping up any browned bits from the bottom of the skillet and cook until the liquid has evaporated, about 2 minutes.
9. Heat an 8-inch nonstick skillet and lightly brush with olive oil.
10. Add 1/4 cup of the batter to the skillet and swirl to coat the pan.
11. Cook over moderate heat until the edges begin to pull away from the pan, 30 seconds to 1 minute.
12. Flip the crepe and cook 30 seconds to 1 minute longer.
13. Sprinkle the crepe with 1/4 cup of cheese followed by 1/4 cup of the mushrooms.
14. Fold the bottom flaps of the crepe to form a cone.
15. Slide the crepe onto a serving platter.
16. Repeat with the remaining batter, brushing the pan with oil as needed.
17. Serve the crepes immediately.

buckwheat flour, eggs, milk, extravirgin olive oil, shallots, mushrooms, salt, garlic, white wine, gruyere cheese

Taken from www.foodandwine.com/recipes/buckwheat-crepes-wild-mushrooms-and-gruyere (may not work)